That’s goat cheese mixed with a egg and layered at the bottom of the crust after it’ been placed in the tart pan. Then a layer of fresh basil leaves on top of the chèvre.
Then many layers of red pepper rings (about 3 peppers’ worth) with some additional crumbled goat cheese interspersed for variety. Drizzle with honey, sprinkle with salt and black pepper, and bake.
Happy Boxing Day!
That’s the apple butter pumpkin pie at the bottom, and the pear mincemeat pie on top. The latter was served with homemade hard sauce as well—because really Christmas is just an excuse to put brandy in everything 😀
Never made a mincemeat pie before. In fact, I don’t think I’ve had mincemeat pie in probably 30 years or more, not since some childhood Christmas vaguely remembered. But as soon as I smelled the mince as it began stewing, a flood of childhood memories came back and I knew that this was precisely what Christmas was supposed to smell like!
That’s homemade mince there: pears, dried Turkish apricots, dried currants, golden raisins, sliced almonds, orange and lemon peel, brown sugar, spices (nutmeg cloves ginger cinnamon) and brandy. No suet in this one, will try that another time.
…and a little autumnal decoration (yes fine it’s winter, I know. Stupid rain melted all the snow right before Christmas anyway…)
